Chilean Empanadas

Ingredients

• For dough: 500g flour, 1 tsp salt, 100g lard or butter, 200ml warm milk, 1 egg
• For pino filling: 500g beef mince, 3 large onions chopped fine, 1 tbsp paprika, 1 tsp cumin, 1 tsp oregano, 50g raisins, 100g black olives, 3 hard-boiled eggs in wedges
• 1 egg for glazing
• Salt

Instructions

1. Mix dough; rest 30 minutes.
2. Cook the pino: brown the beef, add the onions, cook slowly 20 minutes until the onions are soft.
3. Add paprika, cumin, oregano; cool completely.
4. Roll the dough thick (about 5mm) and cut into 18cm rounds.
5. Fill each with pino, two olives, an egg wedge and a few raisins.
6. Fold over, seal edges firmly, and turn the corners up.
7. Brush with egg.
8. Bake at 220C for 25-30 minutes until deep golden.

Serving suggestions

• Lovely with pebre and red wine.

Storage & reheating

Keeps 2 days; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions